How to Make Salad Nicoise

This is a lovely recipe to be had a lunch time on a hot day with a nice glass of wine or freshly squeezed orange juice

Serves: 2

Preparation Time: 20 Minutes

Utensils you will need:

• A Screw topped jar
• Tin opener
• Cooks Knife
• Chopping Board
• Two large salad bowls

Ingredients you will need:

• 2 Little gem or baby cos lettuces 
• 2 Hard-boiled eggs

For Instructions on how to boil an egg visit my How to Cook a Boiled Egg page at:
http://howtocookanegg.blogspot.com/2011/03/boiled-eggs.html

• 8 Baby plum tomatoes
• 200 grams / 7 Oz of drained canned tuna
• 55 grams / 2 Oz of French beans
• 4 Sliced Anchovy fillets
• 12 Stoned black olives
• French bread

Dressing:

• 4 Tablespoons of extra-virgin olive oil
• 1 Tablespoon of Tarragon vinegar
• 1 Peeled and crushed garlic clove
• Salt & Pepper
• 1 Half tablespoon of French mustard
• 2 Tablespoons of chopped fresh tarragon, parsley & chives

Once you’ve got together all the ingredients and equipment listed above your ready to start preparing.

-          Step 1: First make the dressing by placing all dressing ingredients in a jar and shaking vigorously until mixed.

-          Step 2: Cut the lettuces into quarters and arrange in two large bowls. Peel the shells off the eggs and cut into quarters. Place the egg quarters on top of the cut lettuce. 

-          Step 3: Slice the tomatoes, flake the tuna and add to the bowls along with the French beans.

-          Step 4: Scatter the anchovy fillets and olives over the top of it all.

-          Step 5: Pour over the dressing and serve at once with chunks of French bread.

This is a very easy recipe to make and doesn’t take very long to make and as a bonus it’s also very easy to make. Enjoy

How to Make Mayonnaise

Making your own mayonnaise is quite easy to do but many people are nervous about making it as it contains raw egg and that worries a lot of people. But if you are careful and not in too much of a rush the results can be great.

Quick tip: Make sure that the oils and the egg yolks are both at the same temperature, room temperature is best.

Makes 300 Ml / 10 fl oz

Preparation Time: 10 – 15 Minutes

Utensils you will need:

• Mixing bowl
• Electric hand mixer (to speed things along) or a balloon whisk works just as well if you don’t mind spending a bit longer preparing.
• Measuring jug

Ingredients you will need:

• 2 Eggs yolks
• 1 Teaspoon of Dijon mustard
• 1 Half teaspoon of salt
• 300 ml / 10 fl oz of light olive oil
• 2 Teaspoons of white wine vinegar
• Pepper
• Dash of lemon juice (this is optional)

Once you’ve got together all the ingredients and equipment listed above your ready to start preparing.

-          Step 1: Place the egg yolks, mustard and slat in to a mixing bowl and whist vigorously until thoroughly mixed.

-          Step 2: Pour the oil into a measuring jug and then slowly add it drop by drop to the mixture made previously making sure to continue whisking throughout. This is where it becomes easier with an electric whisk. Whisk continuously until the mixture begins to thicken then you can gradually add the oil in slightly larger quantities but make sure not to go to fast. Add the vinegar to help thin the mayonnaise and continue to add the oil until it is all used up.     

-          Step 3: Taste the mayonnaise and add pepper and salt if needed depending on your preferences. If the mayonnaise is too thick you can add a bit of boiling water to thin it out. And same goes for if its not got a sharp enough taste you can add a small amount of lemon juice. 

-          Step 4: Store the mayonnaise in the screw top jar and store in a refrigerator for at least a week to allow setting. DO NOT consume before this week is up.

Sometimes the mayonnaise will curdle but if this happens just start the whole process again and use the curdled mayonnaise as if it were the oil.

How to Cook Onion Tart

This recipe can be used to make either one large onion tart or six small onion tarts. This recipe isn’t the simplest thing to cook and the cooking time is quite high but if done right it is absolutely delicious.

Serves: 6 – 8

Preparation Time: 45 Minutes, plus cooling time

Cooking Time: 30 Minutes

Cooking utensils you will need:

• 25 Cm / 10 Inch flat tin or rectangular baking dish
• Baking sheet
• Cooks Knife
• Chopping Board
• Bowl

Ingredients you will need:

• 225 grams / 8 Oz of plain flour, or half wholemeal flour and half plain flour
• 1 Half Tablespoon of salt
• 115 grams / 4 Oz butter
• 4 Tablespoons lard or vegetable shortening
• 1 egg yolk
• Cold water for mixing
• 675 grams / 1 half lb of peeled and thinly sliced onions
• 1 Tablespoon of olive oil
• Salt & Pepper
• Freshly grated nutmeg
• 3 egg yolk. Mixed and beaten well
• 225 ml / 8 fl Oz of double cream

Once you’ve got together all the ingredients and equipment listed above your ready to start cooking.

-          Step 1: Sift the flour and salt into a bowl and gently rub in half of the butter and all the lard until the mixture begins to look like breadcrumbs.

-          Step 2: Stir in the egg yolk and sprinkle in enough cold water to form a soft dough. Wrap in cling film and allow to rest in the refrigerator for 1 – 2 hours depending on the rating of your refrigerator.  

-          Step 3: Roll out the dough to form a circle or rectangle, depending on the shape of your dish. It should be large enough to line it neatly. Carefully line the dish without stretching the pastry, trim around the edges and allow to rest in the refrigerator again for 1 hour.

-          Step 4: Melt the remaining butter with the oil in a large heavy pan over a medium heat and add the onions. Stir until they are well coated and cook making sure to cover for about 30 minutes or until they are soft and lightly golden brown.

-          Step 5: Season well and add a good grating of nutmeg. Allow to cool for a short amount of time.

-          Step 6: Preheat oven to 200 degrees C / 400 F / Gas Mark 6. Stir the 3 egg yolks and cream in to the onion mixture. Pour the filling into the prepared pastry case and bake in the centre of the preheated oven on a heated baking sheet for 30 minutes.

-          Step 7: Remove from the oven and serve hot of cool for the best flavour.  

This is a lovely recipe if done correctly. Enjoy.

How to Cook Tagliatelle Carbonara

Photo credit: FotoosVanRobin

This recipe is a traditional Italian pasta dish. It can be made with any sort of pasta i.e. fusilli, spaghetti, pretty much any type. But to make it authentic you should always make this dish with bacon pieces and eggs. 

Serves: 2

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Cooking utensils you will need:

• A large saucepan
• Frying pan
• Cooks Knife
• Chopping Board
• A Basin
• Colander & 2 Serving Plates

Ingredients you will need:

• 1 Table spoon of Olive Oil
• 175 grams / 6 Oz of Tagliatelle
• 1 Garlic Clove, peeled & finely chopped
• 4 Eggs
• 4 Finely sliced bacon rashers
• Salt & Pepper

To Garnish:

• 55 grams / 2 Oz of Freshly grated Parmesan
• 1 Table spoon of Freshly chopped parsley

Once you’ve got together all the ingredients and equipment listed above your ready to start cooking.

-          Step 1: Cook the pasta over a medium heat in a large saucepan of salted boiling water. Taking special care to follow the instructions on the packet of the pasta.

-          Step 2: Heat the olive oil in the frying pan and fry the bacon on a very high heat for about 3 – 4 minutes or until crispy.

-          Step 3: Add the chopped garlic to the mix and stir well.

-          Step 4: Break the eggs into a bowl and beat well. You can add seasoning at this point if you wish but remember that the bacon is salty and will season the pasta just fine on its own.

-          Step 5: When the pasta is cooked drain in a colander until practically dry.

-          Step 6: Scrape the bacon, garlic and fat from the frying pan into the sauce pan and then return to the heat. Add the pasta to the mix and stir well.

-          Step 7: Pour in the eggs and very quickly stir into the pasta so that the eggs start to set. Remove from the heat and serve immediately on heated plates. Sprinkle the parmesan on the pasta and finally garnish with parsley.

This particular recipe goes fantastically with an Oaky New Zealand or Pays d’Oc Chardonnay Wine.

How to Cook Courgette & Mushroom Frittata

Hi everyone, today I’m going to be teaching you all how to cook a fantastic dish of Courgette & Mushroom Frittata. A Frittata is basically the Italian equivalent of a French omelette. Although it is nearer to the Spanish tortilla because it is thick and firmly cooked. Frittata can also be served cold and make a fantastic dish for picnics or packed lunches.

Serves: 2

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Cooking utensils you will need:

• A 23 cm / 9 Inch non-stick frying pan
• Wooden spatula
• A basin
• Balloon whisk
• Cooking knife & chopping board

Ingredients you will need:

• 1 Table spoons of Butter
• 1 Table spoon of Olive Oil
• 175 grams / 6 Oz of sliced Courgettes
• 115 grams / 4 Oz of sliced Chestnut Mushrooms
• 1 Garlic Clove, peeled & finely chopped
• 4 Eggs
• 6 Table spoons of Milk
• 3 Table spoon of chopped fresh Parsley
• Salt & Pepper

Once you’ve got together all the ingredients and equipment listed above your ready to start cooking.

-          Step 1: Melt the butter with the olive oil in a frying pan over a low heat.

-          Step 2: Raise the heat on the hob to a medium heat and fry the Courgettes for about 5 minutes or until their golden brown, turning occasionally.

-          Step 3: Add the mushrooms and cook for another 2 – 3 minutes until they are soft. Stir in the garlic once the mushrooms are cooked.

-          Step 4: Break the eggs into a basin and beat well using the balloon whisk. Pour in the milk and continue to mix well, and then season with salt & pepper.

-          Step 5: Lower the heat of the hob and pour the egg mixture over the pre-cooked vegetables and sprinkle parsley over the mix. Stir gently and leave to cook for about 5 – 6 minutes or until the mixture is almost set and the base is cooked.

-          Step 6: To complete the cooking, place the pan under a hot grill for 2 minutes until the top is set (if the frying pan’s handle is not heatproof or you have not got a grill, turn the frittata onto a plate and slip it back into the pan and cook the other side over a low heat for 2 minutes). Serve whilst still warm or cut into wedges and place in a refrigerator for later.

And that’s all there is too it. Enjoy.